{"id":4636,"slug":"fillet-of-turbot-bonnefoy","title":"Fillet of turbot, Bonnefoy","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["turbot","salt","pepper","six very finely chopped shallots","one small can of mushrooms, or a half pound of fresh mushrooms","one glass of claret","buttered manilla paper","one pint of tomato sauce","one ounce of good butter"],"ingredients_norm":["turbot","salt","pepper","shallot","mushrooms or half pound of fresh mushroom","claret","buttered manilla paper","tomato sauce","butter"],"steps":["Cut the turbot in fillets about one and one-half inches wide and three inches long.","Put in sauté pan, season with salt and pepper.","Add six very finely chopped shallots, one small can of mushrooms, or a half pound of fresh mushrooms, and one glass of claret.","Cover with buttered manilla paper.","Put in oven and simmer for ten minutes.","Remove the fish to a platter.","Put the pan with the gravy on the fire, add one pint of tomato sauce and boil for five minutes.","Then stir in well one ounce of good butter, and pour over the fish."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w24:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2c859a0ba7485b9a2ad9b1723fd1b428dbd342c891f1c34fb82eb02ce0a44bb4","created_at":"2026-08-02T16:37:49Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/fillet-of-turbot-bonnefoy"}